Pulled Chipotle Chicken (PKP 4.8L & 5.7L)
This sweet and spicy chipotle chicken recipe is perfect for feeding a crowd on a budget.
Serve over rice or tortilla chips with some salad and a good squeeze of lime juice. To add more colour for a real show stopper, try adding sweetcorn and finishing with a sprinkle of fresh coriander.
2 tbsp olive or cooking oil
5-6 chicken thighs
1 onion, sliced
2 garlic cloves, crushed
6 tsp chipotle paste
2 x 400g cans of chopped tomatoes
1 x 400g can black beans
1 x 400g can kidney beans
Select the SAUTE function, then add the oil and allow to heat. Add the chicken and rotate occasionally for around 6 minutes until the chicken starts to brown.
Add the garlic and onion and stir regularly for about 3 minutes until the onion begins to soften, then press CANCEL.
Add the rest of the ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Take the chicken out and then shred with two forks. Discard the bones then add the shredded chicken back in to the inner pot and stir to combine before serving.